Kale Dosas with Bombay Butternut Squash & Curried Chickpeas



Recipe serves 2.


Ingredients:


Dosas: (makes about 6)

75g plain flour

50g buckwheat

25g corn flour

100g raw kale

1 tsp salt

200ml water


Bombay butternut squash:

half a medium butternut squash

1 tbsp oil

half tsp turmeric

1 tsp garam masala

1 tbsp tomato paste

1 tsp cumin seeds

1 tsp mustard seeds

salt and pepper to taste


Crispy Curried Chickpeas:

1 tin chickpeas

1 tbsp oil

half tsp turmeric

1 tsp garam masala

1 tsp cumin seeds


Lemon and garlic roasted vegetables:

1 courgette

2 large carrots (or around 15 baby carrots)

2 red onions

2 cloves garlic

half a lime


Dosas:

Blend the water and kale thoroughly in a blender until completely smooth.

Transfer into a bowl and mix the other dosa ingredients until combined.

Place the batter into the fridge for at least 30 minutes or until the other components are ready.

After the dough has rested, place a non stick pan on a medium / high heat with a tsp oil.

Ladle roughly 1/6 of the batter into the pan and spread out using the back of the ladle.

Cook until the top looks matte and will lift up effortlessly with a spatula (about 3 minutes).

Flip over and cook for another 2 minutes.

Repeat using the rest of the batter.


Bombay squash:

Preheat the oven to 200 degrees celsius.

Chop the butternut squash into chunks and place onto a lined baking tray, with 1 tbsp oil and a large pinch of salt.

Bake for 25 minutes until softened.

When your butternut squash is cooked, place a pan on a high heat, with the mustard and cumin seeds.

Allow to heat until they begin to pop.

Add the squash along with the other ingredients.

Stir well to combine, allow to heat and get crispy!


Crispy curried chickpeas:

Rinse and drain your chickpeas, dry using a paper towel and add to a lined baking tray with olive oil and salt.

(Keep hold of the brine from chickpeas to make aquafaba!)

Roast for 10 minutes, remove from oven, toss in the spices and roast for another 10 minutes until crispy.


Garlic and lime roasted vegetables:

Chop your onions into chunks and your carrots and courgette into rounds.

Place onto a lined baking tray with salt and oil for 25 minutes.

After 25 minutes, crush in 2 cloves of garlic and the juice of half a lime.

Roast for another 10 minutes.


Serve up and eat as shown in the picture! Goes great alongside any curry or just on their own!

Tuck in and enjoy! x

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